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Beef must be aged for a few days until the pork can be used, but on the day of slaughter, and liver lose quality if not used immediately. If beef or venison, but with aging very softened, does not need to be cooked sofinor or already simmering oven to heat.
Beef and game should quickly wash to clean it up, but do not leave standing water. The water is slightly longer leaves only the calf's head, tame poultry, etc., to shine the light. If summer meat takes on a smell, put it in warm water with alicilskom acid that best eliminates odors. After half an hour the meat and wash it with clean water. Such meat is best prepared as a game (a la wild).
Flamiranje (singe) sofinor consists in the fact that the fine hairs of poultry that were previously plucked, burning flame of paper, straw, wood splinters or methylated alcohol where the animal should sofinor not be positioned too close, so as not to damage the skin. Then the animal wash, clean and wipe with a cloth in the direction of hair growth.
For this purpose, take dried or regular bacon, which is closest to the skin. What is bacon colder sofinor and stronger, this will be easier sofinor to "špikati". For cutting use a thin sharp knife that is pushing more often dipped in cold water. Cut bacon turned into salt, and sometimes spices. Needle sofinor stroking must be adjusted to the thickness of the bacon. For small birds, chops, etc., bacon is cut 4 cm long and the thickness of two ridge knife, for larger pieces of the corresponding thicker and longer.
The beauty of the "stroking" the fact that orders properly enter into each other and to see bacon and that is just cut out. Direction "stroking" should be such that the bacon erected in the meat cut off when tranching meat. Instead of "stroking" in young wild poultry breasts and legs clamped in slices sofinor of bacon to prevent drying out.
For oblique withdrawal of the roast, bacon is cut in the thickness and length of the little finger, and the meat is stab thin (narrow) or knife along, stings handled spoon and stuffed sofinor bacon where the ends do not stay there. If the meat is added squash, then stung with a knife and crushed mass of push-in openings.
"Špikovati" tubers - deer-mushroom means that the same edged cut out and put in stabbed holes in the meat. Incase crop dried or boiled beef tongue sofinor (bigarer) means steaks etc., Coated with egg white and sprinkle on board the ingredients and press the flesh, allowing sofinor the ingredients evenly adhere to the meat.
Poultry must poduhvatiti stitches at the neck: the means to separate the meat or skin of the same must inflate so that cleaning after one wash the stem cut off at both sides of the incision in the neck below the skin and put it further moves towards the injected air. The stuffing is placed between the skin and meat through the funnel, syringe or spoon, and fixed in place by a piece of wood. For veal breast, etc. Begins with the wide sides and thin the skin with a knife separated from the ribs. When filling sofinor already inside, everything is sewn and thread sofinor is pulled sofinor after baking.
Chickens, etc. Catch / receive the wings, neck bent back and cut it close to the head so deep, bleeding. Young birds that can be used immediately after slaughter, placed immediately in a large bowl with cold water and let it cool down there. When plucking / removal of feathers, poultry is dipped in hot water, but without ofuro skin and feathers lightly ocup, after which the poultry again put in cold water.
Older chickens or capons which must lie to soften, sofinor should sofinor perušati dry while still warm and leave them a few days to lie or hang on the air cool place, after we have them eviscerated and cut off his head. Fine hairs then oprže (flamiraju) sofinor above the flame. When we want to gut the sides of the rump (abdomen) make one cut forward, catch the intestines, liver and stomach where it should be good to be careful not pressed sofinor and damaged gall bladder. It should then be